Description
This creamy lemon ravioli recipe offers a delightful combination of fresh ravioli simmered in a luscious sauce made from white wine, vegetable stock, lemon juice, and double cream. Enhanced with garlic, vegetarian Italian-style hard cheese, and fresh rocket leaves, this dish is quick to prepare in under 20 minutes, perfect for a comforting and elegant meal for four people.
Ingredients
Sauce and Aromatics
- 2 tablespoons olive oil
- 3 cloves garlic, peeled and very finely sliced or minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 60 ml (1/4 cup) white wine
- 240 ml (2 cups) vegetable stock
- 2 tablespoons fresh lemon juice (juice of approx. 1 lemon)
- 4 tablespoons double (heavy) cream
Main Ingredients
- 500 g (1 lb) fresh ravioli (any favourite flavour)
- 50 g (1/2 cup) vegetarian Italian-style hard cheese, finely grated (or Parmesan if not vegetarian)
- 65 g (2 cups) mild rocket leaves
Toppings
- Black pepper, to taste
- Extra finely grated vegetarian Italian-style hard cheese, to serve
Instructions
- Heat the oil: Place a large frying pan or skillet over low heat and add the olive oil to warm gently.
- Sauté the garlic: Add the finely sliced garlic along with salt and black pepper to the pan. Cook gently for 4-5 minutes, stirring frequently until the garlic is softened but not browned.
- Add the ravioli: Stir in the fresh ravioli and increase the heat to medium-high to start cooking the pasta.
- Deglaze and simmer: Pour in the white wine and let it bubble for about 1 minute to reduce slightly. Then add the vegetable stock and fresh lemon juice. Stir well and let the mixture simmer for 3-4 minutes, stirring occasionally to avoid sticking.
- Incorporate cream and cheese: Carefully stir in the double cream and grated vegetarian hard cheese. Continue cooking for 1-2 minutes, stirring often, until the ravioli is heated thoroughly—confirm by slicing one ravioli piece.
- Wilt the rocket: Turn off the heat and fold in the rocket leaves, allowing them to wilt slightly in the residual heat.
- Serve and garnish: Divide the ravioli and sauce among bowls. Top with freshly ground black pepper and a sprinkle of extra grated vegetarian hard cheese for garnish.
Notes
- For a non-vegetarian option, replace the vegetarian cheese with Parmesan.
- Fresh ravioli can be substituted with frozen ravioli, but adjust cooking time accordingly.
- Be careful not to overcook the garlic to avoid bitterness.
- Use mild rocket leaves to complement the creamy sauce without overpowering the dish.
- White wine adds a subtle acidity; if preferred, substitute with extra vegetable stock and a splash of white wine vinegar.
